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This is Jeff Smith's version of Jambalaya. I've not tried this,
but simply input for others..
2 ham hocks
4 carrots, shopped
1 yellow onion, peeled and chopped
3 stocks celery, chopped
1 3-pound chicken, cleaned
2 bay leaves
2 TBLS peanut oil
1 cup chopped yellow onions
1 green pepper, chopped
1 cup celery, chopped
5 green onions, chopped
1 28-ounce can tomatoes (reserve liquid), chopped
4 TBLS tomato paste
1/4 cup chopped parsley
3 cloves garlic, crushed
1 tsp whole thyme
1 tsp basil
Salt and pepper to taste
1/8 cup Worcestershire sauce
1 pound hot smoked link sausage
2 cups Uncle Ben's converted rice
Place the ham, carrots, the 1 yellow onion, and celery in a pot,
and cover with water. Cook for 2 hours, and then add the chicken
and 1 bay leaf. Cover, and simmer for about 1 hour, or until the
chicken is tender. Allow the pot to cool a bit. Bone the chicken,
and chop the meat. Bone the ham hocks, remove the skin, chop the
meat. Reserve the stock (need 3 cups), and the two meats.
In a Dutch oven heat the oil. Add the cup chopped yellow onion
and pepper, and saute until tender. Add the celery, green onions,
and tomatoes, and cook until soft. Add the ham hock pieces and
tomato paste, and saute the mixture until it begins to brown.
Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worces-
tershire sauce, the reserved tomato liquid, and 2 cups reserved
stock. Cook this gravy for 1 hour.
Cut the sausages into bite-size slices, and brown them in another
pan; discard any grease, and place the sausage slices in the
gravy. Rinse out the frying pan with 1 cup reserved stock, and
pour into the gravy. Place the rice in the gravy, along with the
boned chicken, and cover. Bring to a boil; then reduce heat, and
cook for about 25 minutes, or until the rice is tender. Keep
careful check so that the pot does not dry out; you may have to
add a little water in order to finish cooking the rice.
Serves 10 to 12.
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| This recipe evolved over time when I was looking for a quick and easy recipe
for one dish dinners. It can easily be multiplied, but makes 2 good sized
dinner portions with maybe one leftover lunch serving.
Heat a skillet, add 1 TBSP vegetable oil.
Add 4 sliced mushrooms, 1/2 green pepper diced, 1/4 onion diced, and sautee
until they become transparent.
Add 4 oz kielbasa (I use Louis Rich Turkey Kielbasa) diced, and 1/2 cup long
grain white rice. Stir to mix all ingredients and ensure the rice is oiled
(add a little more oil if needed).
Add 3/4 cup water plus 1/2 cup chunky salsa (your favorite brand, the spicier
the better).
Bring to a boil, cover and reduce to a simmer.
Cook for 12 minutes, uncover and add about 1/2 pound peeled and deveined shrimp.
Just put them on top of the mix, and press them down slightly.
Cover and cook for another 3-4 minutes at the simmer.
When it's done, stir and serve. I like mine a little moist, so sometimes I add
a touch more water at the very end.
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| I tried the recipe in .0 this past weekend, and believe the amounts for
Cayenne pepper and hot sauce are a bit off. Don't get me wrong, I like
my food pretty hot, but 3 tablespoons of Cayenne pepper seemed and
tasted a bit excessive. Since it seemed like a lot to me, I didn't even
add the hot sauce. I'm wondering if the author meant teaspoons (tsp) rather
than tablespoons (T). Any comments out there? It tasted pretty good
otherwise, but I would have liked to have been able to taste ALL the
other spices as well.
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| Haven't been back here in a while. Sorry for response delay. I do
indeed make it with 3 tablespoons (since the yield is nearly two
gallons, that thins it down a bit) and indeed, I do get some grumbles
about the resulting fire from notorious gringo scum with whom I have
the misfortune to associate. You may feel free to tone it down.
On the other hand, the Cajun food I've had the pleasure to sample in
Louisiana seems to match my formulation in spirit and character. They
use more tabasco than I do, and more black pepper too; perhaps less
cayenne - but it seems to equal out in intensity. I'll stand by the
spiciness as being reasonably authentic.
Lately, I've been using chopped slab bacon, and I like the texture
better.
In any event, adjust as desired and enjoy.
Mark
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